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{ adobo’s mexican grill (revisited) }

Prohaska of Landmark Restoration in Platteville and Adam Johnson, Architect of Galena were brought in to oversee the restoration. They contacted Brian Greer’s Tin Ceilings in Petersburg, Ontario (www.TinCeiling.com) who was able to duplicate the ceiling pattern Adobo’s Mexican Grill (Revisited) for the rest of the ceiling. Josh Schwendinger of JRS Building & by Rich Belmont Contractors in Lancaster was hired to install the new ceiling. Larry There have been many Droessler & Sons Building Restoration of Platteville powder blasted changes at Adobos Mexican the old ceiling and repainted the entire ceiling with copper metallic Grill since I first wrote about You are not done yet because you still have to decide if you want paint. All these companies are experts in their respective professions. this restaurant on August to include three big flavor boosters: one of two rice toppings or The quality of their work is apparent in the beautiful restoration you 4, 2011 (click on Adobos at melted cheese. The cheese is Queso Blanco (kay-so blon-co). This is can’t help but notice when you enter Adobos. www.365InkDining.com). a mild white cheese which is a cross between mozzarella and cottage cheese. Both kinds of rice are bursting with spices. The What has not changed Most importantly for us is pan fried with , , bay leaves, , thyme, onions and is the friendly staff. foodies Adobos now offers tomatoes. Tomato is added to provide the red color. The Lime Jacinto Perez and us the opportunity to grab Rice is pan fried in chicken stock, bay leaves, garlic, thyme, lime juice Estefannie Mendez are a delicious super fast lunch. and S & P (cook’s talk for salt and pepper). in the kitchen. Brandon That’s because the and Angelia McAuliffe, Express Bar is now open. You Melissa Perez and go through the line picking Allison Pfohl are usually out the ingredients you want in the front of the house. rolled into your . In just a few minutes you have a customized burrito you can eat in or take with you.

The owners of Adobos, Jaime Salazar and his wife Flor recognized there was a need for Dubuque people to be able to get a quick, mobile lunch. And Adobos Mexican Grill what can be more satisfying than 756 Main Street, Dubuque, IA 52001 a fabulous burrito made just the 563-556-4407 way you like it. Jaime knows what HOURS: Express Burrito Bar: Mon – Sat: 11 am-5pm people like. He is from San Luis Dinner: Mon – Thu, 4-9 pm (10 p.m. on Fri-Sat) Sun: Closed Potosi, Mexico and was a student DINING STYLE: Come as You Are NOISE LEVEL: Conversational of culinary arts at Highland Community College in Elizabeth, IL. RECOMMENDATIONS: , , Acapulco Crab Cake, Adobos He now has over 18 years experience cooking for those of us who Soup, Cheese Dip, , Dinner, Fajitas al Carbon, The exceptional classic Mexican dinners have not changed either. love Mexican food and reside here in the Tri-States. Fajitas Diablos, Supreme, Relleno, Sopapilla There is still a full assortment of Seafood Specialties, Vegetarian LIQUOR SERVICE: Basic Bar, Bottled Beer, Margaritas and Daiquiris Specials, (keh-sah-DEE-yahs), Steak & Chicken dinners, You can order tacos, and even a couple of salads from the PRICES: Lunch: $6.99, Dinner: $6.99 to $14.99 Fajitas (fah-HEE-tuhs) and Enchiladas (en-chuh-LAH-dahs). Express Bar but the star of the show is definitely the Burrito. PAY OPTIONS: Cash, Checks, Debit, Visa, MasterCard, Discover KIDS POLICY: Menu, High Chair & Booster RESERVATIONS: Yes CATERING: Yes TAKE OUT: Yes DELIVERY: No PARKING: On Street

On a recent visit my tasting team sampled several house specialties. These included Acapulco Crab Cakes, breaded and served with homemade ranch dressing; Crabmeat , flour tortilla deep fried with beans and topped with and Adobos house cheese; my favorite Carne Asada, tender skirt steak grilled with onions and served with rice, beans, tortillas and guacamole salad; and Bryce Park’s favorite, the Carnitas Dinner. This last one is seasoned pork slow cooked 4 to 5 hours. It is sliced into chunks and deep fried until We all know the burrito (bur-EE-toh) is a big roll of meat and veggies crisp, then served with Tomatillo , rice beans and flour tortillas. that is a meal in itself. Did you ever wonder how it got its name? Burro is the Spanish word for donkey. When you tack on “ito” or “ita” Now before your server rolls up your burrito don’t forget to add a In the Summer months, you won’t want to miss the Breakfast Burrito to any Spanish word it becomes “little” so therefore the word literally (sauce). There are six of these to choose from. They range from from Adobos at the Farmers’ Market on Saturday mornings. These are means “little donkey”. According to the Burrito History written by the mild Sweet Tomato Red and Green Tomatillo to the hot Chipotle so good! Jaime takes a large flour tortilla and stuffs it with scrambled Richard Foss, sometime during the late 19th century an unknown (chee-POTE-lay) and really hot El Diablo (dee-ah-blo). In Spanish eggs, your choice of bacon, ham, sausage or homemade , and villager in the northern Mexican state of Chihuahua rolled a flour El Diablo means “the devil” and anytime you see it associated with peppers, onions, tomatoes and seasoned fried potatoes. tortilla (to-TEE-yuh) around some meat and named it a burrito. He you can count on the so named sauce or entrée probably thought it looked like the fat and cute newborn burros being spicy hot. In this case it’s a fiery, hot yellow sauce made from Visit Adobos Mexican Grill for a really fast lunch. In the evening relax that are the offspring of the pack animals of the region. Even today Pequin (also known as Bird Peppers) that are orange and red and with a Margarita, Daiquiri or one of 9 Mexican beers while you savor burritos in Chihuahua are still simple meals with big tortillas wrapped pack a lot of heat and are blended with onions and roasted garlic. a delightful Mexican dinner. around meat, a little sauce and maybe some onions and chopped chilies. They certainly are nothing like the huge burritos packed with When you walk into Adobos you will immediately notice some of all the toppings you get to choose at Adobos Mexican Grill. the other new changes besides the burrito bar. Jaime prefers all fresh ingredients if he can get them. During the summer he uses For starters you pick the meat you want in your burrito. Or choose no fresh produce and eggs he buys at the Dubuque Farmer’s Market. meat if you prefer vegetarian. Your meat choices are: As a way of acknowledging this he commissioned a talented artist Steak – grilled Iowa top sirloin marinated in special from Galena to paint the vegetables for 24 hours. you see on the walls. She is Betsy Chicken – cubes of grilled chicken breast marinated in home- Kaage and if you need some artistry made Adobos sauce for 24 hours. in your life you can contact her at (bar-bah-COH-ah) - spicy shredded beef brisket slowly [email protected]. braised in chile ancho tamarindo sauce. Tamarind fruit pods are mixed with ancho peppers and spices for this sauce. The other change is awesome and you have to look up to see it! You Carnitas (car-NEE-tahs) – shredded choice Iowa boneless pork see, Adobos is located inside a historic building. It was constructed shoulder slow cooked in lime, rosemary and garlic for 3 to 4 hours. in 1850 and is known as the Walker Shoe Building. Its owners Jerry Murdock and his son, Toben, decided to restore this building to its Then you add any or all of the following delicious toppings: original glory. Tin ceilings were a cost effective way to replicate the black beans, pinto beans, fajita vegetables (sautéed onions, red intricately designed plaster ceilings of Europe and were popular and green bell peppers), roasted jalapenos, corn, grated cheese in prestigious American buildings in the mid-nineteenth century. and (PEE-co-DEE gal-o) (fresh, uncooked chopped The tinplate in the Walker Shoe Building only covered part of the onions, tomatoes and jalapeños). ceiling. It had been painted over and was in total disrepair. Garry

{ march 2014 } 365ink Magazine • www.dubuque365.com